Pickled Beetroot
Ready In: 1 hr
Serves: 20-25
Ingredients
- 1 kg beetroot
- 2 cups sugar
- 1 liter white vinegar
- 1 cup water
- 3 small dried red chilies (adjust amount for desired heat)
- 1 star anise
- 6 black peppercorns
Directions
- Boil beetroot (with skin on) in plain water until tender. Check with a skewer.
- Drain and allow beetroot to cool so you can handle them.
- Mix all other ingredients together in a pot and heat, stirring occaisionally to dissolve sugar. Do not boil. Allow to cool.
- Peel beetroot. Using rubber gloves works well. The skin should just rub off.
- Slice beetroot and put in jar.
- Pour pickling mixture over beetroot until covered.
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